Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level
Qin, Zihan, Pang, Xueli, Chen, Dong, Cheng, Huan, Hu, Xiaosong, Wu, JihongVolume:
53
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.02.005
Date:
October, 2013
File:
PDF, 1.25 MB
english, 2013